Tuesday, December 27, 2011

Hip-Baby Mama's Meatballs

For the first time in my life, I'm taking a stay-cation. I have a whole work-week of family-bonding. By today, I was a bit board. I don't have all of the Christmas toys to entertain me like my daughter does. If I chose to play with my presents like a child, I'd have to explain why I was rolling around in the 8 new pairs of underwear I got and I just don't feel as though I have to justify it. So I cooked.
I made some delicious meatballs and I'm happy to share the how-to.

2 lbs of assorted ground meat. Today I used 1 lb. of ground beef (NOT LEAN), 1/2 lb of hot Italian pork sausage and 1/2 lb of turkey.
1/2 cup Italian bread crumbs (Keep the can handy in case your mixture gets too moist)
1/2 cup grated Parmesan cheese (You can use the good refrigerated stuff or the Kraft can)
2 eggs
2 tablespoons milk
5 cloves of garlic, minced
Assorted herbs to taste. You can use fresh or dried. I used dried basil, oregano, rosemary and parsley flakes. If it was summertime, I'd probably just use fresh oregano and fresh basil. (I had a very slim window for cooking today due to L.E.'s nap time)
Salt, pepper and a dash of crushed red pepper

1. Wash your hands. Preheat oven to 400 degrees.

2. Line a baking sheet with aluminum foil. Lightly spray with olive oil cooking spray

3. Place meat in the bowl and set on counter. I like to let it warm up for about 20 minutes or so. You're going to be mixing with your hands and meat is rather cold.

4. Add ingredients in the order listed. Mix with both hands. Put your back into it! Really squeeze it through your palms. You want your mixture to be moist but still able to hold its shape. If you use too many bread crumbs and it seems dry, add another egg to it.

5. Rinse your hands under warm running water (I'm not sure while I'm telling you this because your hands will be so cold by now that you'll be doing this yourself.)

My oven is from 1953.
6. Start rolling! I try to keep the size a bit larger than a golf ball. Using this amount of ingredients, you'll end up with about 30 meatballs.

7. Once all of your balls are rolled, *snicker* bake for 20 minutes. Word of caution: if you used pork sausage or greater-than-85%-lean beef, you will have greasy balls. *double snicker*
Meatballs are done when the outsides are just beginning to brown. You don't want to over-bake them. They're going to be finished in sauce, anyway.

They're not so pretty now but still taste delicious.
8. While the meatballs are in the oven, heat some marinara sauce in a large saucepan. If you want to make homemade, you can't go wrong with Giada. Otherwise, you can use my secret weapon. (No judging; we're busy people!)


9. Put the cooked meatballs into the sauce and simmer. Once the sauce is hot, your balls are ready to eat. You can either serve them with a side of pasta or melt provolone over them and make a tasty meatball sandwich. Don't forget the bread and wine.


We ate before I could get a photo so I stole this nicely-styled one from Gourmet.com

1 comment:

  1. I've always wanted to make meatballs from scratch! Thanks for the recipe!